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Chocolate Chip Cookies

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 dozen (serving size: 1 cookie)
At only 88 calories, have one of these guiltless morsels, or two. Store up to one week in an airtight container--if they last that long. We suggest keeping a dozen in the freezer for emergencies.

Ingredients

  • 2 1/4 cups all-purpose flour (about 10 ounces)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 3/4 cup semisweet chocolate chips
  • Cooking spray

Nutrition Information

  • calories 88
  • caloriesfromfat 31 %
  • fat 3 g
  • satfat 1.8 g
  • monofat 0.5 g
  • polyfat 0.1 g
  • protein 1 g
  • carbohydrate 14.6 g
  • fiber 0.2 g
  • cholesterol 5 mg
  • iron 0.4 mg
  • sodium 56 mg
  • calcium 5 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

  3. Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.

  4. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.